Ingredients:

  • 4 (6 oz / 170 g) center-cut salmon fillets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 8 oz (225 g) lump crab meat, drained and picked for shells
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a better sear.
  2. Using a sharp knife, slice a pocket into the thickest part of each fillet, ensuring you do not cut all the way through to the bottom.
  3. Rub the exterior of the fish with olive oil and season generously with garlic powder, smoked paprika, salt, and pepper.
  4. In a medium bowl, beat the softened cream cheese and mayonnaise until smooth.
  5. Fold in the lemon juice, zest, Old Bay seasoning, and grated Parmesan cheese.
  6. Gently fold in the lump crab meat and chopped chives using a spatula to keep the crab lumps intact.
  7. Spoon the creamy crab filling into the carved pockets of each salmon fillet.
  8. Place fillets on a parchment-lined baking sheet and bake until the internal temperature reaches 145°F (63°C).